| Level: | Easy |
| Total: | 38 min |
| Prep: | 5 min |
| Cook: | 33 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 38 min |
| Prep: | 5 min |
| Cook: | 33 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt
- Pinch ground white pepper
- 5 tablespoons polenta
- 5 tablespoons semolina
- 1/4 cup freshly grated Fontina or Telme
- 1/4 cup freshly grated Parmesan, plus extra for dusting
Instructions
- In a heavy saucepan, combine the stock and cream, and bring to a boil. Add the nutmeg and salt. Whisk in the polenta and semolina and cook over low heat for about 20 to 30 minutes, stirring often, until the grains are soft. Fold in the cheeses. Serve immediately or reserve.
- To encourage polenta to come cleanly out of the pan, cook over medium heat. Run a spatula or wooden spoon around the sides of the pan to clean off the polenta. Do not stir, but wait and watch for a few seconds until a large bubble begins to form and pushes the polenta upward. Pour immediately into a warm dish.
- The polenta can be made ahead and reheated: add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan over the top just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 503 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 141 mg |
| Sodium | 517 mg |
| Serving Size | 1 of 4 servings |
| Calories | 503 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 141 mg |
| Sodium | 517 mg |
Reviews
Looks great.
This recipe is hands down savory, creamy and sumptuous – however be warned that it can also be VERY heavy. Eat this in moderate servings and I definitely recommend substituting whole milk or half and half for the heavy cream.
Bored with oatmeal, scotch or otherwise, I remembered this episode and decided to try it. The polenta was rich and savory, smooth and creamy. It was perfect for my post walk and pre-yoga workouts. I’m not going to be hungry until mid-afternoon, I’ll bet! Thanks a bunch, it was just what I needed today.
OMG… this is so addicting! Its so amazing!
thank you for the beginning note!
My family loves it when I make polenta this way and I’m feeding a 4 and 5 year old!!!!!!!!!1 I’ve found it hard to find polenta in my area but eventually succeeded. I even got some from the place Michael got his for the show. No instant stuff in this house.
I have been a fan of creamy polenta (a favorite restaurant serves it) and I have been looking for a recipe with taste this great for years. It has inspired my wife and I to plan a “Polenta Party” similar to Michael’s. Thank you!!!
I usually make Polenta with just water like the directions say but this makes it taste wonderful! It is very easy and if you use instant polenta it doesn’t take very long at all.